AT A GLANCE
"Eating small birds is one of life's true pleasures and I order this dish every time I go to Mum's restaurant," says Hong. "I love it because the quail skin is always super-crisp, the dressing is super-tasty and, somehow, this dish makes me like capsicum. On an ordinary day, I don't care for capsicum, but the way this dish is prepared, it's a winner." Start this recipe a day ahead to marinate the quail.
|01||Whisk together Knorr Liquid Seasoning, sugar, Sherry, salt ginger, spring onion and white pepper in a large bowl, then add the quail pieces and turn them through the marinade to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, but ideally for 24 hours.|
|02||For capsicum salsa, place capsicum in a bowl, add the salt and mix well. Let mixture stand for 1 hour, then drain off the water that has leached out. Heat 1 tbsp oil in a frying pan over medium-high heat, then add the garlic and fry until golden and crisp (30 seconds to 1 minute). Add capsicum, chilli flakes, sugar and remaining oil. Stir well, remove from the heat and set aside.|
|03||The next day, add the potato starch to the marinating quail and mix until the starch and marinade combine and coat the quail. Fill a large wok or deep-fryer to a third full with oil and heat to 180C or until a cube of bread dropped in the oil turns golden in 15 seconds. Deep-fry the quail in batches, turning occasionally, for about 4 minutes each batch, or until golden and very crisp. Drain on paper towels. Transfer to a serving plate and top with the capsicum salsa and watercress sprigs, and serve with lemon cheeks.|
Note Knorr Liquid Seasoning and potato starch are available from Asian grocers. This recipe is from Mr Hong ($49.99, hbk), published by Murdoch Books and has been reproduced with GT style changes.
A MEDIUM-BODIED WHITE WINE WITH TEXTURE AND HINTS OF SPICE: I’D OPEN AN OTTIN PETITE ARVINE VALLE D’AOSTA, ITALY. , suggested by FRANCK MOREAU